Hot Veggie Pickle Mix

Enjoy this fun spin on End of the Garden Pickles to spice up your Bloody Mary or any summertime meal!

The gorgeous variety of colors are a beautiful display beside any salad or alongside a hamburger right off the grill. Or, you may simply enjoy eating them right out of the jar! Adjust the heat by adjusting the amount of jalapenos.

In a stainless steel stock pot, combine water, vinegar, salt and sugar. Bring to a boil over medium-high heat stirring to dissolve sugar and salt.

Reduce heat and add cauliflower, onions and celery and return to a boil. Remove from heat and stir in red, orange and green peppers.

Add one garlic clove, one jalapeno half and 1-2 peppercorns to each jar. The hotter you want your vegetables, the more jalapeno halves you add.Pack vegetables into hot jars leaving a generous ½” headspace. Ladle hot pickling liquid to cover vegetables keeping the generous ½” headspace.

Wipe jar rims using a warm wash cloth dipped in vinegar. Add lids and rings and hand tighten. Water bath jars for 10 minutes. Remember processing time doesn’t start until water is at a full rolling boil.